124 mark recipes

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Almonds have a wide range of culinary uses although desserts and sweet preparations tend to be the most common.

Deep dark chocolate fudge cookies loaded with three forms of chocolate: cocoa, semisweet, and unsweetened. Dense, fudgy interior with optional powdered sugar coating for crackle-top contrast.

Three-ingredient chocolate walnut bark with a white chocolate zigzag drizzle. No-bake, microwave-melted, and snappable into gift-worthy pieces in about 30 minutes.

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Barbadians make Black Cake for weddings, birthdays and at Christimas time. Indeed, no Christmas holiday is felt to be complete without black Cake. People from many of the islands make a similar cake. This Black Cake derived from the British Plum Pudding which is a must on their Christmas menu.

This rich and delectable sauce is perfect over ice cream, cake or even waffles!

Dark pumpernickel bread for the bread machine with rye flour, cocoa, molasses, instant coffee, and caraway seeds. A rich, deeply flavored one-pound loaf on regular cycle.

Whole wheat dinner rolls with oats, molasses, and honey for a dark, hearty crumb. Soft homemade yeast rolls with old-fashioned flavor, great for holidays and Thanksgiving.

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

Dark, moist bran muffins made with whole wheat flour, buttermilk, and molasses. High fiber, barely sweet, and mixed in minutes. Makes two dozen from one batch.

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.

Dark pumpernickel bread for the bread machine, a four-flour loaf with rye, cocoa, coffee, molasses, and caraway seeds for that deep-mahogany deli-style crust and crumb.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.